CHICKEN HOUSE #6
251 N UNIVERSITY DR
Overall Food Safety Rating
★★½☆☆ (2.9/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 3/28/2025
High Priority
5
Intermediate
4
Basic
3
Total
12
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Styrofoam cup in bucket of horchata in front counter lowboy cooler. Employee removed cup. **Corrected On-Site**
- 25-05-4:Basic - Single-service articles improperly stored. Sleeve of styrofoam to go containers on floor in back storage area. Manager moved containers onto shelf. **Corrected On-Site**
- 25-02-4:Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Containers of plastic spoons and forks by front counter not stored with handles facing up. Employee inverted all to present properly. **Corrected On-Site**
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washing and rinsing plates at prep sink and put back on rack for use without any sanitizing step being taken. Advised with person in charge to explain all washing to be done at triple sink or through dishmachine. Employee took plates to dish area to wash and sanitize properly. **Corrective Action Taken**
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer, container of portioned raw fish on shelf above container of portioned corn on cob. Employee moved fish to opposite shelf above raw chicken for proper separation. **Corrected On-Site**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, container of raw shell eggs on shelf above container of shredded cabbage. Employee moved eggs to bottom shelf. **Corrected On-Site**
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. 1) Employee in back prep area not changing gloves between tasks washing buckets and then handling food items brought from cooler to cookline. 2) Employee handled raw chicken, rinsed hands, and continued to prepare other food dishes without washing hands and changing gloves. Reviewed with person in charge to explain proper procedures for washing hands and changing gloves. Employee washed hands and put on new gloves. **Corrected On-Site**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In double steam pan at cookline FLATTOP - cooked beef (114F - Hot Holding); scrambled eggs (117F - Hot Holding). Per employee cooked and holding from 8:00am. Employee moved pan on to hotter section of grill and added hot water to reheat to 165F for proper hot holding. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Steaming wand on espresso machine has slight dried milk residue.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand sink at front counter used for rinsing off saucers as evidenced by saucers in sink. Employee removed saucers and sent to be washed properly. **Corrected On-Site**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At both hand sinks in back prep area. Employee replaced paper towels. **Corrected On-Site**
- 02C-08-5:Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. In lowboy drawers at cookline, bags of cooked and cut sausages missing date removed from freezer for use. Per employee bags in unit 1 and 2 days. Reviewed with employee proper marking procedures for thawed foods. **Corrective Action Taken**
Food safety inspection conducted on 3/28/2025 revealed 12 total violations (5 high priority, 4 intermediate, 3 basic).
Inspection on 12/4/2024
High Priority
0
Intermediate
0
Basic
1
Total
1
Inspection Details:
- 29-20-5:Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand sink in dish room very slow draining.
Food safety inspection conducted on 12/4/2024 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).